It was supposed to be a birthday celebration for my son, and youngest grandson as they share their birth dates. It was grilled ribeye for son and DIL, with top sirloin for the rest of us. I, my son, grandaughter, and youngest grandson like rare to mediun rare, with DIL wanting just a touch of pink, and oldest grandon liking medium well.
My son discovered what I've known for a while, his thermometer is way off. He pulled the steaks at 120' F., and let them rest, final temp on the ribeyes reading 133. However, every steak was well done, grey all the way through. The fresh baked bread was very crusty, and the green beans were overcooked. I recomended a good stay in the meat remote thermometer.
On the plus side, the rhubarb pie was really good.
Oh how I miss the days when I'd cook aged ribeyes, bone in, for everyone on the Webber Kettle, using a good remote digital thermometer. They came out so great that on one occasion, before I'd serve anyone, I told my family that they had to prove to me that they were carnivores, and howl like wolves. Everyone howled after seeing the steaks on a platter. That was fun.
Seeeeya; Chief Longwind of the North